Tortillas / Rosemary Tortillas

3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
5 Tbsp. vegetable shortening
about 1 cup warm water
1 tsp. rosemary (optional)

Mix dry ingredients in a large bowl (including rosemary, if desired).

Add vegetable shortening. Use a fork or pastry cutter to cut in the shortening or just do it with your hands.

Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water.

Knead the dough for a few minutes.

Now you will pull off pieces of dough to form about 12 small dough balls. Let them rest for at least 10 minutes.

Roll out the dough with a rolling pin. Roll them out fairly thin.

Preheat a large pan to medium high heat. Do not add any oil to pan - dough must be placed in a dry pan.

Lay your tortilla in the large pan. It takes just a few seconds to cook. Flip to the other side. When they are done it should have lots of nice brown speckles. Place them in a towel. They are ready to be served.

Note: Will try to add a photo later...but, you know...they look like tortillas!

Recipe courtesty of Pehr Lawson